Almond Flour Chocolate Chip Cookies

Ingredients

Instructions

1. 1

   Preheat the oven to 175 C and line a small baking tray or loaf-pan-sized tray with baking paper. This dough comes together quickly, so have the tray ready before mixing.

2. 2

   In a medium bowl, whisk together the almond flour, erythritol, baking soda, and fine salt, breaking up any lumps so the cookies bake evenly.

3. 3

   Add the egg, melted and slightly cooled coconut oil, and vanilla extract. Stir until a thick, soft dough forms with no dry patches. If the oil is too hot it can start to cook the egg, so make sure it is only warm, not hot.

4. 4

   Fold in the dark chocolate chips until evenly distributed. Let the dough stand for 5 minutes; almond flour hydrates quickly, which helps the cookies hold their shape and bake up chewy rather than crumbly.

5. 5

   Divide the dough into 8 equal mounds on the prepared tray and flatten each to about 1 cm thick, leaving a little space between them. These cookies spread only slightly, so shaping them now gives the final look.

6. 6

   Bake for 10 to 12 minutes, until the edges are lightly golden and the centres look just set. Do not overbake; they firm up as they cool and will stay chewier if removed when still slightly soft in the middle.

7. 7

   Cool on the tray for 5 minutes, then transfer carefully to cool a little longer before serving. They are delicate when hot but become sturdier as they rest.

Nutrition per serving

Notes

• •For stricter keto macros, use sugar-free dark chocolate chips or chopped keto chocolate.
• •If the dough feels too loose, let it sit an extra 2 to 3 minutes before shaping.
• •These are best slightly warm, but they also keep well in an airtight container for 3 days.
• •A pinch of cinnamon can be added for extra warmth without changing the method.

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